Home Chef Simon Kelly’s Beef Filetwith Thyme Salmoriglio

Ingredients

Directions:

Preheat a grill to very hot.

Rub the filet with salt and pepper then briefly grill, turning continuously to blacken the outsides but making sure that the center remains raw. (We char grill the whole fillet just to form a crust adding flavor to the raw beef.)

Allow filet to cool on cutting board, then cut the filet into 1-cm slices.

Using a large, pointed cooking knife, press and spread the slices to make them thin and lacy. The grilled edges will hold the pieces together.

Spread out the slices on the plate and spoon Thyme Salimoriglio over.

Lightly toss arugula leaves with olive oil and lemon juice to dress.

Thyme Salmoriglio

Pick the leaves from a dozen or so thyme stalks and put in a bowl. Add a general pinch of sea salt and grind the salt and thyme leaves together—preferably use a pestle and mortar. Once you've made a sort of thyme paste, add the juice of half a lemon and mix. Add olive oil until you have a balanced emulsion. Add pepper to taste.